Lush Life

To be a lush chef, does not mean to drink in excess - this can result in scary fires and bad dishes. A lush chef is one who enjoys gourmet cooking/baking, often with fresh ingredients and the smart use of one's home bar. If there happens to be half a bottle of beer, a glass of wine, or a sip of brandy left over...well, one cannot be wasteful. I give you permission to imbibe.

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Libations used: 1/2 cup CampariLibations left over: None, but you'll be get a nice pick-me-up from these adult popsicles!
As promised from last Friday's "libation education," here's the first of 3 Campari recipes for the week. In anticipation of the hotter months, I love stocking my freezer with lush-inspired treats like popsicles and flavored ice cubes. These are perfect to whip out during impromptu dinner and cocktail parties, and now that summer's approaching, those tend to happen more often at the Lush Chef's beachside abode.

These popsicles can be made with freshly squeezed orange or grapefruit juice. My mold only makes 8 small popsicles, so I added the extra juice to my king ice cube tray (perfect to drop in a glass of soda water for a refreshing and light drink). Because Campari is an apéritif, these frozen treats are truly the perfect finish to dinner...or in my case, an afternoon snack...

Orange & Campari Popsicles - makes about 16, small popsicles

1 cup water

1 cup sugar

3 cups freshly squeezed orange juice

Juice from 1/2 lemon

1/2 cup Campari

- Combine water and sugar in a small saucepan over low heat, and bring to a boil until the sugar dissolves. Let it boil for about 4 minutes and then remove from heat to cool.
- Combine orange and lemon juices, Campari and 1 cup of the cooled simple syrup.
- Pour mixture into popsicle molds and freeze for at least 8 hours.
- Quickly run some hot water over the molds and gently remove the popsicles.